David's Daily Dish: I need a good recipe for some traditional Labor Day chicken stew (with recipe)

Chicken stew is a regional delicacy that is so good that it ought to be shared with the world. But does anybody have a good recipe? (File photo)

I need your help.

Many of you would argue that that’s not news. I’m the first one to admit that I need all the help I can get and I’m ashamed to admit that I’m not the sharpest spoon in the drawer.

But usually in this space it is me who is the one dishing out advice and recipes to you. Ordinarily I’m the one with the head full of culinary knowledge and if you’ve visited this spot more than once you realize that your working boy is not shy in offering that advice.

This time, though, I’m stumped.

Here’s my situation: I need a good recipe for some Alabama chicken stew.

Chicken stew is chicken stew, right? Wrong. This is a dish that is unlike just about any other form of chicken-type stew that I’ve ever had.

Anybody who has ever had this one-of-a-kind dish knows what I’m talking about. It is the traditional entrée of choice for Labor Day at churches and fire halls all over the upper third of Alabama. It is often paired with barbecue as a sort of free-for-all eating experience on the first Monday in September.

Chicken stew is one of those regional dishes that are confined to a relatively small geographical area. It is largely unfamiliar to anybody who lives south of Birmingham, which is a pity because I think it is worth sharing with the rest of us.

I confess that I had never encountered chicken stew like this until we moved to Alabama back in 1981 to take a job in the Shoals area. In fact, we arrived in the Yellowhammer State on Labor Day weekend so I suppose I was meant to develop a taste for it.

What’s it like? Chicken stew is reminiscent of Brunswick stew with (of course) chicken at its core. It features corn, tomatoes, spices and potatoes in a rich, vibrant broth that is the true definition of comforting food. It is often cooked all night in large batches outdoors so the entire region can enjoy the intoxicating aroma of this slow-cooked chicken dish.

So I’m looking for the definitive chicken stew recipe, but I’m not sure there is such a thing. Much like gumbo in Coastal Alabama, every cook does it a little different. But I’ll settle for a good, workman recipe for this traditional stew. I’ll trade you my favorite gumbo recipe for it.

In the meantime, here is a good chicken stew recipe from our friends at the National Chicken Council.

Cut 6-inch square piece of aluminum foil. Slice 1/2-inch off top of garlic and set head on foil. Drizzle garlic with 1 teaspoon olive oil; wrap in foil and bake for 40 minutes, until soft. Remove and set aside to cool.

Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In large soup pot over medium-high heat, warm 2 tablespoons olive oil. Add chicken and sauté until browned, about 5 minutes per side. Remove chicken and set aside.

Pour off all but 1 tablespoon of liquid. Add bell peppers and sauté for 2 minutes. Open foil and squeeze garlic out of skin, adding to pot.

Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high heat; reduce to low and let stew for 15 minutes.